Cannellini Beans Curry

Cannellini beans are white in colour and belong to beans (Rajama) family. I saw cannellini beans at the grocery store and they looked so wonderful, so I thought of making it in the Indian style. The white coloured beans looked very tempting when paired with yellowish red gravy. It tasted just like Rajma . Another successful experiment!!!

Ingredients:

• 1 cup cannellini beans, washed, soaked overnight with 1/4 tsp Baking Soda
• 1 tsp Cumin seeds/jeera
• 5-6 cloves Garlic, minced
• 1 large onion, finely chopped
• 1 small Onion, sliced
• 2 large Tomatoes, diced
• 1 tsp Ginger paste
• 1 tsp Coriander powder/dhaniya
• 1 tsp Cumin powder/jeera
• 1/2 tsp Red Chilli powder
• 1/4 tsp Turmeric powder/haldi
• 1 tsp Garam Masala powder
• 2 tbsp Oil
• Salt to taste
• Fresh Cilantro leaves for garnish

Method:

1. Boil overnight soaked beans with 3 cups of water in pressure cooker for 8 whistles.
2. Heat the oil in a deep, thick-bottomed pan on a medium flame.
3. Add the cumin seeds and allow them to cook for a minute or so.
4. Add garlic and saute 1 minute.
5. Then mix in finely chopped onions and fry until the onions become slightly translucent.
6. Now add the sliced onions and fry for another 1-2 minutes.
7. Meanwhile, in a separate bowl add coriander powder, cumin powder, red chili powder, turmeric powder and ginger paste along with 2-3 tsp water and mix well.
8. Add the above paste to the pan and let this cook for 5-7 minutes till the mixture starts leaves oil.
9. Add tomatoes. Cover and cook this mixture for 8-10 minutes till everything gets mushed up.
10. Now add beans, salt and required amount of water according to the desired gravy thickness.
11. Cover and cook for 15-20 minutes.
12. Add garam-masala just before taking off the flame.
13. Garnish with fresh cilantro leaves. 

Serve hot with rice, roti or rice.